Description
A quick and flavorful dish of chicken glazed in a sweet‑savory pineapple sauce, served with a bright, fresh pineapple‑jalapeño salsa.
Ingredients
- 1 ½ lb boneless skinless chicken breasts, cut into cubes
- 1/3 cup coconut seasoning sauce (e.g. coconut aminos marinade)
- 1/3 cup pineapple juice
- 2 tbsp brown sugar or coconut sugar
- 2 tbsp ketchup
- 1 shallot, chopped
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 1 pinch red pepper flakes
- 2 tbsp coconut or avocado oil
- ½ cup cilantro, chopped (optional garnish)
- For the Pineapple Salsa:
- 2 cups fresh pineapple chunks
- ½ shallot, finely chopped
- 1 jalapeño, chopped
- Juice of 1 lime
- 1 avocado, diced (optional)
Instructions
- In a bowl, whisk together seasoning sauce, pineapple juice, brown sugar, ketchup, shallot, garlic, ginger, and red pepper flakes.
- Pour one‑third of this marinade over the chicken and let it marinate for at least 15 minutes (or refrigerate overnight).
- Meanwhile, prepare the pineapple salsa by combining pineapple chunks, shallot, jalapeño, lime juice, and avocado in a bowl. Toss gently and set aside.
- Heat oil in a large skillet over medium‑high heat. Add the marinated chicken and sauté until cooked through and lightly browned, about 5 minutes per side.
- Reduce heat to medium, pour in the remaining marinade, and cook until the sauce thickens and glazes the chicken, about 5 minutes more.
- Remove from heat, stir in cilantro if using, and serve the glazed chicken over rice or your preferred base, topped with the pineapple salsa.
Notes
- Marinating longer (up to overnight) enhances flavor, but pineapple juice contains enzymes—avoid exceeding 24 hours to prevent overly soft chicken.
- For more heat, add extra red pepper flakes or a splash of hot sauce.
- Substitute chicken thighs for more tenderness and flavor.
- Use low‑sodium seasoning sauce if cutting back on salt.
- Salad stays fresh for 1 day refrigerated; salsa can be made ahead.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: Approx. 350 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg
